Sweet Potato Cupcakes with Marshmallow Frosting
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • For the Sweet Potato Cupcakes:
  • 1 lb. sweet potato, roasted, peeled and mashed (see detailed instructions below)
  • 3 Tablespoon real maple syrup
  • 4 eggs
  • 1 cup oil
  • 1 cup granulated white sugar
  • 1 cup brown sugar
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • pinch of ground nutmeg
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • For the Marshmallow Buttercream:
  • 16 ounces unsalted butter, softened at room temperature
  • 6 cups powdered sugar
  • 2 Tablespoons vanilla extract
  • 1 jar (7.5 ounces) Marshmallow Creme or Fluff
  • Trader Joe's Cinnamon Sugar Grinder for topping
Instructions
  1. Preheat oven to 350 degrees F.
  2. Have 2 (12-cup) Baker's Secret muffin pans ready to go.
  3. Line with paper cupcake liners.
  4. Set aside.
How to roast the Sweet Potatoes:
  1. Wrap the whole skinned sweet potatoes completely in aluminum foil.
  2. Preheat the oven to 400 degrees F.
  3. Roast the sweet potatoes for 1.5 hours at 400 degrees F or until you can easily pierce it with a fork.
  4. Take it out of the oven and let it cool completely.
  5. Refrigerate overnight.
  6. The next morning, easily peel off the sweet potato skin.
  7. Slice it into huge chunks.
  8. You can either put it in a food processor to make a puree, or break it up using a mixer with a whip attachment until smooth.
For the Sweet Potato Cupcakes:
FAB TIP: You can use a stand mixer or do this by hand.
  1. In a large mixing bowl, whisk together sweet potato puree and real maple syrup.
  2. Add the whole eggs and mix to combine.
  3. Add the oil and continue to whisk until blended.
FAB TIP: Sift both the sugars together to ensure that there is no lumps in the batter.
  1. Add the sifted granulated white sugar and brown sugar.
  2. Then, add all the spices: ground cinnamon, ginger, allspice, and nutmeg.
  3. Sift over the all purpose flour, baking powder, baking soda, and salt.
  4. Gently whisk together until well combine.
  5. Using an ice cream scooper or ¼ cup dry measuring cup, fill the prepared muffin pan with ¾ full each.
  6. Place inside the preheated oven.
  7. Bake for 12 to 14 minutes or until the sides are light golden brown in color.
  8. You can also use a cake tester, insert right in the center of the cupcake and it should come out clean.
  9. Let cool completely before icing with frosting.
For the Marshmallow Buttercream:
  1. Using a stand mixer, sift the powdered sugar over the mixing bowl.
  2. Add the softened butter.
  3. Start mixing on low speed until well blended.
  4. Increase speed to high and mix for 5 minutes. Mixture will be very white and fluffy.
FAB TIP: It is very important to follow this step and mix it at the suggested time. Nicole believes that this additional step changes the texture and flavor of the frosting, making it smooth and creamy.
  1. Add the vanilla and marshmallow creme or fluff.
  2. Mix for another minute.
To finish the cupcakes:
  1. Place the marshmallow buttercream in a piping bag fitted with a medium star tip.
  2. Pipe over cooled cupcakes.
  3. Nicole likes to top the cupcakes with Trader Joe's Cinnamon Sugar Grinder.
  4. Enjoy!!!
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-sweet-potato-cupcakes-by-nicole-tingwall/